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    Stuffed Mini Peppers

    Even the hungriest hoards of party-goers are no match for this deliciously cheesy vegetarian stuffed mini peppers recipe—an easy appetizer that’s sure to please.

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    mini bell peppers stuffed with cheese and cream cheese baked in the oven with an avocado pipping sauce and cilantro

    Stuffed Mini Peppers Are the Perfect Cheesy Vegetarian Appetizer!

    Think of stuffed mini peppers as a sweet-instead-of-spicy riff on classic jalapeño poppers. In place of jalapeño peppers, the cream cheese filling is stuffed into halved, seeded mini sweet peppers! Bred for size, sweetness and to have very few seeds, these diminutive peppers are colorful and cute and ideal for stuffing with a cheesy mixture! And because we cannot resist a good dip—who can??—we pair our vegetarian stuffed mini peppers recipe with a super basic, 4-ingredient avocado-sour cream dip. The cheesy, warm, melty stuffed mini peppers dipped into the creamy cool tang of this avocado dip makes for a really incredible party nibble—be ready to hand out the recipe!c

    mini bell peppers, lime, mozzarella, spices, and cream cheese for stuffed peppers
    mini bell peppers on a cutting board
    cream cheese, shredded cheese, spices in a bowl for stuffed peppers
    mini stuffed peppers on a baking sheet

    Everything You’ll Need to Make Stuffed Mini Peppers With Cream Cheese

    Our cream cheese stuffed mini sweet peppers are made from super simple ingredients. Some recipes include meat like sausage or bacon, but we’ve opted to keep things as simple as can be—plus, it’s always nice to have a vegetarian appetizer option on hand! Here are all the ingredients you’ll need to make this easy stuffed mini pepper recipe:

    • Sweet mini peppers

    • Cream cheese, softened

    • Mozzarella or pepper jack cheese

    • Spices! Cumin, chili powder, onion powder, garlic powder and a little salt.

    avocado sauce in a food processor
    avocado sauce in a food processor

    How To Make Cheese-Stuffed Mini Peppers

    Mini peppers are super easy to work with—just give them a quick rinse and get cooking! No need to blanch them or boil them before stuffing and baking. Here’s how easy it is to make our stuffed mini peppers recipe:

    1. Prep the mini peppers! Cut them in half, lengthwise. Scrape out any seeds and white membranes that you see so you’ve got colorful little boats ready for that cheesy filling!

    2. Whip up the cream cheese filling. Stir together cream cheese, shredded cheese, salt, cumin, chili powder, onion and garlic powder until it’s relatively uniform.

    3. Stuff the mini peppers! This is the fun part. Use a spoon or butter knife to scoop some of the cream cheese filling and stuff each mini sweet pepper half with a good amount of the cream cheese filling.

    4. Bake the stuffed mini peppers! 20 minutes or so, until the cheese is melty.

    5. Whip up that cream avocado dipping sauce—the thing that makes ours the very BEST mini pepper recipe ever. Just pop all of the dip ingredients into a blender and blend.

    6. Serve!

    Stuffed Mini bell Peppers on a baking sheet with avocado cream and cilantro

    What Goes With Mini Sweet Peppers?

    Stuffed mini peppers are a great little warm appetizer and one of our current favorite finger foods for cocktail parties and game nights alike! Pair them with other classic party snacks for an appetizer spread that’ll have everyone angling for another invite. Appetizer recipes like:

    Tools You’ll Need:

    Stuffed Mini bell Peppers on a plate with avocado cream and cilantro
    mini bell peppers stuffed with cheese and cream cheese baked in the oven with an avocado pipping sauce and cilantro

    You’re Only Ever 20 Minutes Away from Stuffed Mini Peppers

    Just the way we like it. Yum. Creamy, cheesy, and hey, they’ve got a vegetable in them, too?! Stuffed mini sweet peppers are totally awesome in every way. We can even convince ourselves that they’re slightly healthier than other party snacks. If you make this stuffed mini pepper recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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    Stuffed Mini Peppers

    July 29, 2021

    • Serves: 8
    • Prep Time:  15 min
    • Cook Time:  20 min
    • Calories: 308
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    Ingredients

    • 1 lb sweet mini bell peppers
    • 6 oz cream cheese, softened
    • 1 cup shredded, mozzarella or pepper jack cheese
    • 1/2 tsp sea salt
    • 1/2 tsp cumin
    • 1/2 tsp chili powder
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder

    Avocado Dipping Sauce

    • 1/3 cup loosely packed cilantro
    • 1/2 medium avocado
    •  1/4 cup sour cream
    •  1/4 tsp sea salt, to taste
    •   squeeze of lime juice from one lime, to taste

    Method

    1. Preheat the oven to 350° F and lightly grease a rimmed baking sheet, set aside.
    2. Cut the peppers in half top to bottom and remove the seeds and ribs. Place them (cut side up) on the baking sheet.
    3. In a small bowl, combine the cream cheese, shredded cheese, salt, cumin, chili powder, onion and garlic powder until fully combined.
    4. Divide the cheese mixture evenly between the peppers.
    5. Place the peppers in the oven on the center rack and bake until the cheese has melted and the peppers have softened. About 20 minutes.
    6. Meanwhile make the avocado dipping sauce by blending all ingredients together in a food processor (a mini one works the best).
    7. Serve the stuffed pepper warm served with the avocado sauce alongside or drizzled on top.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories308
    • Protein11 g
    • Carbohydrates20 g
    • Total Fat21 g
    • Dietary Fiber4 g
    • Cholesterol56 mg
    • sodium399 mg
    • Total Sugars12 g

    Stuffed Mini Peppers

    Questions & Reviews

    Join the discussion below.

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    • Robert

      what do you do leftovers can you reuse ? how long can you keep?

      You can store leftovers in an airtight container in the fridge. Should last 3-4 days in the fridge. Reheat in the oven or microwave when ready to eat.

    • denise

      can this be frozen before baking?

      Sure! That should be totally fine!

    • Rich

      Delicious recipe! Thank you!

      Thank you Rich!

    • Jenn

      These were such a hit! Everyone was sad I didn't make more. Note take for next time!

      We are so glad everyone liked them!